Cook the chorizo in a medium oven proof skillet for 5 minutes. Remove the meat from the pan with a slotted spoon and set aside. Leave 2 tablespoons of the oil from the meat in the pan and discard the rest.

Reduce the heat to medium and sauté the onions, stirring occasionally, for 3 minutes. Add the Jalapeños and continue to cook for 3 more minutes.

Stir in the garlic and let cook for 30 seconds.

Sprinkle in the flour and cook for 1 minute.

Pour in the beer and bring to a boil.

Add the cheeses and reduce the heat to low. Cook, stirring continuously, until the cheese fully melts, about 2-3 minutes.

Stir in the chorizo

Turn the broiler on and cook the queso for 1-2 minutes. Letting the top get slightly golden and the cheese bubbly. (You can skip this step and serve the dip warm if preferred.)